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Sweet Potato & Green Bean Salad with Maple-Mustard Dressing

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In the past 96 hours, I’ve eaten pizza. I’ve eaten pastrami. I’ve eaten burgers and fries and snappy-skinned hot dogs that, while delicious, no amount of papaya juice can make go down easily. I’ve had pork belly upon pork belly upon pork belly: on sandwiches, in soup and in a salad that showcases one of the tastiest flavor combos I’ve tried. I’ve had cookies and ice cream and caramels and, ohhhhh the coffee drinks. There’s been fried chicken. Popcorn. Breakfast sandwiches on the daily. And ramen.

Of course there’s been ramen.

Chris calls this salad The Revitalizer, and after four-going-on-five days of eating the way I’ve been, it’s the only thing I want in my belly.

Notes: Honestly, I don’t really have any worthwhile comments for this one. But isn’t it pretty? It’s super pretty. Like, I kind of can’t imagine eating anything else, ever. Or maybe that’s the belly-ache talking.

Ingredients:

4 sweet potatoes, unpeeled and thinly sliced

1 tsp cinnamon

2 T olive oil

1 tsp sea salt

1 tsp thyme

8 oz haricot verts

large handful dried cranberries

large handful toasted walnuts

5 oz (about one bag) baby lettuces or spring mix

Maple Mustard Vinaigrette (recipe below)

Instructions

Preheat oven to 450F. Toss sweet potatoes with cinnamon, 2 T olive oil, 1 tsp sea salt and thyme. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Set aside to cool slightly.

While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add haricot verts and cook briefly, 1-2 minutes or until beans are bright green. Remove and immediately plunge into ice water to stop cooking and set color. Cut beans in half lengthwise. (Now’s a good time to make the dressing, too.)

Combine greens, sweet potatoes, haricot verts, cranberries and walnuts in a large serving bowl. Toss with dressing to taste. Enjoy!

Maple-Mustard Vinaigrette:

1/2 cup extra virgin olive oil

1/3 cup apple cider vinegar

2 T maple syrup

1 T spicy mustard

1 tsp sea salt

freshly ground black pepper

Combine vinegar, maple syrup, mustard and salt/pepper in a medium bowl. Whisk in olive oil. Adjust for seasoning. (Alternatively, shake ingredients together in a jar.) Store for up a week in the fridge.

Hmmmm, probably? I use a week as a loose guideline, but I store my dressings in old dressing bottles all the time, and honestly all of them have lasted until I’ve used them up, which isn’t always within a week (or even two). As a good rule mod thumb, though, I try to use dressings that have fresh ingredients in them, like lemon juice or herbs, faster than those that are just mixtures of ingredients that already have long shelf lives on their own. I’d say use your own judgement! Good luck! 😉

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